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Serves 4


8 oz. egg noodles
1 tbsp. soft brown sugar
3 tbsp. soy sauce
1 tbsp. creamed sherry
8 oz. pork, cut into 1-inch strips
1 tsp. crushed hot red chili peppers
4 tbsp. peanut oil
4 cloves elephant garlic, crushed
2 tbsp. galangal, peeled and diced
8 oz. tiger prawns
1 tbsp. cornstarch
6 oz. baby corn cobs
1 onion, cut into thin wedges
1 tsp. Chinese 5 spice


Combine brown sugar, soy sauce, sherry, chili peppers, garlic, galangal, and Chinese 5 spice. Add pork and prawns. Marinate for 20 minutes.

Remove meat and fish from marinade. Reserve marinade. Heat peanut oil in a frying pan. Add baby corn and onion. Fry for 5 minutes until onion is tender. Add pork and fry for 10 minutes until completely cooked. Add tiger prawns, cooking for 5 minutes until pink.

Add cornstarch to marinade, mixing well. Cook noodles according to package directions. Add marinade to prawn mixture and heat through, stirring until sauce has thickened. Drain noodles. Serve tiger prawn and pork mixture on noodles.